Starker's Bacon and Cheese Curd Burger

Sugared bacon and melting cheese curds or string cheese make a mouthwatering filling for these behemoth burgers. The recipe comes from chef/owner John McClure of Starker's Restaurant at Country Club Plaza in Kansas City.

Chipotle Mayonnaise

Jen's White Burger

This sandwich looks a bit plain, but appearances can be deceiving. It's packed with flavor. Mustard, herbs and lemon zest season the meat, which is topped with wine-poached pears, sharp cheddar and pepper jelly. The recipe comes from Jen Smallwood of Portsmouth, Virginia.

Mini Burger Party Platter

To keep in step with the small-meal trend in restaurants, we created this Mini Burger Party Platter with fun sauces to choose from, including Balsamic Mayo, Herbed Goat Cheese and Citrus Ketchup. You could use this platter for an appetizer or a main dish.

Old Bay Burger

This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.

Rosemary Lamb Burgers

This lamb burger explodes with flavor: aromatic herbs, tangy lemon mayo, sweet grilled onion. We love lamb’s earthy flavor, but if you aren’t sure your family or friends will agree, use a 50-50 blend of beef and lamb. Or seek out American-raised lamb, which is more mild than meat imported from New Zealand.

Burger Bonanza

Fiesta Filling, Greek Filling or Mediterranean Filling makes these juicy burgers a bonanza of flavors. Form the burgers into patties and make the fillings the night before. The next day, put the two together right before you're ready to grill.

Cranberry-Stuffed Chicken Burgers

Fire and Spice Beef Burgers

For an upscale twist on a Midwest favorite, add East Indian-influenced spices such as cinnamon and coriander to hamburger. Then instead of the traditional ketchup and mustard, brush the burger with sweet/hot pepper jelly. Serve in pita bread instead of a bun.

Bison-Zucchini Burgers

We created this burger in honor of South Dakota, the largest producer of bison in the nation. Pita bread holds the moist, tender burger, and it's topped with a cabbage slaw tossed with Thousand Island dressing. You can use lean ground beef if you don't have ground bison.